Baby it’s dry outside: Dehydrated Herbs

Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!



June’s food holidays! Just to name a few

I’m naming them all, actually. A multitude of holidays such as National Iced Tea Day were listed from the fun site . Root beer day happens twice?? Ridiculous! Please, keep in mind a former President has taken the time to declare these official. ;-P

All Month

One day only

Happy National Iced Tea Day!…Lady Palmer

Happy National Iced Tea Day!...Lady Palmer

Lady Palmer keeps the fun going with a side car of Iced Tea and is perfect for summertime!

2oz Ford’s gin
1oz iced tea
.5 oz lemon
.5oz simple
2 drops of citrus or hop bitter
Shakes and fine strain into a coupe. Garnish with a side car of iced tea. Sip Sip!

Grocery store BBQ sauce… Psssssshhhhh!!

OK ladies and gents as the fourth is approaching. Almost everyone is planning on grilling something delicious (so they think). If you are using a standard sauce from the grocery store… odds are you are simply eating textured brown sugar and ketchup, LAME, and on independence day, RUDE!!

Since most of us have made our purchases, I have concocted a rather tasty remix to your store-bought blandness. Shallot orange BBQ with a mustard and tea finish MMMM

Time: 30-45 min

Difficulty: Med


  • One bottle of store brand sauce (bland, no added flavoring)
  • 1 Tbs butter
  • 1/2 cup sweet/ unsweet tea
  • 1/4 cup lemon juice
  • hefty pinches of… Parsley, mustard seed powder, cayenne, Spanish smoked paprika
  • zest of 1/2 orange or hefty pinch of dried orange peel
  • small pinch of chili powder
  • Salt and pepper to taste

Remember all these ingredients will reduce. Don’t get scared of the added liquids ( I promise your sauce has enough thickening agents in them already). Slightly cook down shallots in butter season with salt and pepper. While cooking add the rest of the ingredients in a single pot. Set oven to a medium-low heat and let seasonings combine slowly. Add shallots and let sauce simmer on low heat briefly (10-20 min).

Blend ingredients until shallots disappear. If you have an immersion blender, I”m jealous. If you must use a blender let sauce cool first. After either use immediately or allow sauce to sit in the refrigerator overnight to allow everything to really. Either way… it’s delicious!! Ahhh much better! 🙂

IMG_20130627_194033 Sauce 4